My son picked this soup from Bon Appetit. The original calls for cold corn soup with lobster. Too lazy to seek out reasonably priced lobster, I adapted lump crab as the garnish (the fishmonger agreed). We also prefer warm soup to cold, and it was just as easy since we were dining close to the stove.
Here is the link to the original recipe. (Click here) I added kernels from two extra ears of corn to my soup. For the crab garnish, I dressed 1/2 pound with the lemon, olive oil & Dijon mustard. I skipped (didn't have) the rest of the ingredients. I'm thinking the crab on its own would be pretty good too! Admittedly, I taste tested it a few times. 🙂
Drink up – B